Céleri à la Grecque (Celery à la Grecque)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- celery heads
- the preparation given for the Artichauts à la Grecque
Instructions
- Split very small or medium celery heads in two or in four, according to size.
- Blanch them and refresh them.
- Then treat them like the Artichauts à la Grecque.